Set a large pot over medium heat and add the strawberries, rhubarb, coconut sugar, vanilla and water.

Mix with a spoon and bring to a boil.

Reduce the heat to medium low and cook for 10 -15 minutes until most of the fruit has broken down.

Remove from the stove and set aside to cool.

Preheat your oven to 350 degrees.

In a large bowl combine the dry ingredients and mix with a spoon until you have a soft cookie dough-like mixture.

Wet your hands and shape into 3" wide biscuits and place on a baking sheet lined with parchment paper.

Place in your oven to cook for 20 -23 minutes.

Let cool completely.

To assemble, slice the shortcakes in half. On the bottom half spoon 1/4 cup of stewed strawberry rhubarb and 1/4 up Whipped Coconut Cream. Top with top half of the shortcake.

Enjoy!